Vegan Cheesesteak Stuffed Peppers
Thin sliced vegan steak, sautéed mushrooms and onions, and melted cheese stuffed inside crisp green peppers and roasted to perfection.
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Servings: 4
Calories: 364kcal
Ingredients
- 2 large green bell peppers de-seeded and cut in half lengthwise
- 10 ounces vegan steak tips by weight
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 2 cups cremini mushrooms destemmed and thinly sliced
- 1/2 cup yellow onion diced or thinly sliced
- 1 1/2 teaspoons steak seasoning blend
- 1 ½ cups vegan Provolone cheese shredded and divided
- 1 tablespoon parsley chopped
Instructions
- Preheat the oven to 400°F. In a baking dish, arrange the peppers, cut side up. Bake for 10 minutes, to soften slightly. Discard any liquid that may have accumulated in the pepper halves. Leave the oven on.
- Set a large skillet over medium heat. Add the oil and butter. When the butter is melted, add the vegan steak tips. Cook for 10 minutes, stirring frequently, until browned. Transfer to a cutting board and cut into thin slices. Set aside.
- Add the mushrooms and onion to the hot skillet. Cook for 3 minutes, stirring frequently, until softened. Add the steak slices and steak seasoning. Continue cooking for an additional 2 minutes, stirring frequently.
- Remove from heat and stir in 1/2 cup of provolone cheese. Spoon the steak filling into the peppers and top with the remaining 1/4 cup of cheese.
- Bake for 15 minutes, then serve hot.
Nutrition
Calories: 364kcal | Carbohydrates: 17g | Protein: 17g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 485mg | Potassium: 496mg | Fiber: 3g | Sugar: 3g | Vitamin A: 469IU | Vitamin C: 51mg | Calcium: 61mg | Iron: 3mg
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